Thursday, May 19, 2011

Vegan Rhubarb Ice Cream. Gluten-free

Rhubarb is currently in season at my local farmers' markets, so I have been grabbing as much of it as I can. If my ten-year-old self could see that last sentence, she'd faint. I used to be a hater, believer me. Growing up, rhubarb grew in my grandma's yard and I tried my best to eradicate its existence every time I visited (usually by mowing over it or picking it, innocently claiming that it "looked like a weed"). However, as an adult, I have actually come to enjoy it (in conjunction with either another fruit or lots of sweetener), and I now buy it at least once or twice a year when it's in season.

I realize this isn't the prettiest picture, but I like how pink the ice cream turned out to be. That's completely natural - the rhubarb is, of course, red on its own, and then when you add coconut milk and sugar, it turns this lovely shade of pink!

I took a chance that this recipe would work, and it ended up tasting DELICIOUS. I made a lot of changes from the original recipe: I used coconut milk instead of soy, cornstarch instead of arrowroot, and, obviously, rhubarb instead of cherries. My friends (and I) loved it.

Rhubarb Ice Cream (adapted from A Vegan Ice Cream Paradise)
Makes about a pint
2 c. rhubarb, chopped into 1/2" slices (divided)
½ c. sugar
Splash of water
2 c. coconut milk 
2 T. cornstarch
1 t. vanilla extract

  1. Place 1¼ cup of the rhubarb with the sugar in a medium saucepan. Add a tiny splash of water and bring to a boil, stirring to mix the sugar and the rhubarb. Once the rhubarb are soft and sweetened, pour them into a blender and puree.
  2. Pour the puree back into the saucepan and add the coconut milk. Bring the mixture back to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the cornstarch. Start whisking this in immediately and don't stop until it has completely dissolved into the liquid.
  3. Add the vanilla extract and mix.
  4. Set the ice cream mixture aside to cool (I put mine into the fridge for a few hours). Freeze according to your ice cream maker’s instructions. Add remaining rhubarb, slivered, in the last five minutes of freezing.


JL goes Vegan said...

See, when I read something like this I'm suddenly convince I need an ice cream maker. But deep down I know I do not. Yet, the rhubarb ... it may be the thing that pushes me over the edge. It looks (and sounds) amazing!

Sandra said...

Your comments about your long-ago view of rhubarb brought back many memories for me -- not only how you felt then, but how I felt long before that and the way the mower seemed to "touch" said plants as I mowed around them as well as around the horse radish!!!! ;-D


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